The Ferguson Recipes – Recipes, Plain & Simple
About TFR Readme TFR
About TFR Readme TFR
👋Welcome to The Ferguson Recipes! Visit our Contact Page to find out how you can contribute your favorite recipes.
The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
🌅 Recipe Of The Day! 🌇
🖨 🖨
Christmas Crack Saltine Toffee #2
Christmas Crack Saltine Toffee #2
{Serving suggestion only*}
Click Image to Zoom
Experience the sweet-salty magic of Christmas Crack Saltine Toffee with this alternative version featuring premium chocolate recommendations and festive toppings! The perfect balance of buttery caramel, crisp crackers, and velvety chocolate creates an irresistibly crunchy treat. Quick to prepare with simple ingredients, this holiday favorite makes an impressive homemade gift. Add colorful sprinkles or sliced almonds for a customized touch that's sure to disappear quickly!
No Jump Zone
Ingredients
40 saltine crackers
2 sticks of butter (1 cup)
1 cup packed brown sugar
2 cups semisweet chocolate chips I recommend Guittard or Ghirardelli. Nestle (Toll House) chocolate chips do not work in this recipe.
1/2 cup holiday sprinkles or 1/2 cup sliced almonds
cooking spray
Directions
Line a sheet pan with foil and coat with cooking spray or alternatively you can use a nonstick silicone baking mat.
Preheat the oven to 400 degrees.
Place the crackers in a single layer on the baking sheet.
Place the butter and brown sugar in a medium saucepan, bring to a boil.
Boil for 3 minutes.
Pour the brown sugar mixture over the crackers and spread with a spatula to coat.
Place the sheet pan in the oven and bake for 3-5 minutes, or until bubbling.
Remove the pan from the oven and immediately scatter the chocolate chips over the top.
Place the pan back in the oven for another 2-3 minutes to melt the chocolate.
Spread the chocolate evenly over the top.
Place the sprinkles on top of the chocolate.
Let the toffee sit until completely cool, either at room temperature or you can refrigerate.
Cut into pieces and serve.
Servings\Yield
Another version that makes 15-20 addictive pieces
Nutrition Facts
Nutrition Per Serving (1 piece): Calories: 240; Total Fat: 17g (Saturated Fat: 10g); Cholesterol: 30mg; Sodium: 110mg; Total Carbohydrates: 24g (Dietary Fiber: 1g, Sugars: 18g); Protein: 2g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... This is another recipe for Christmas Crack Saltine Toffee, this one from Dinner At The Zoo.
Notes from them: "Please do not use Nestle (Toll House) chocolate chips in this recipe. They contain an additive to help the chips hold their shape, which in turn means that the chocolate will not melt smoothly and be spreadable. My first choice chocolate is Guittard, if that's not available Ghirardelli is also a great option."
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: saltines, crackers, toffee, Christmas
🗂️ Categories: 🍪 Cookies & Bars
📚 Collections: The TFR Cookbook
Christmas Crack Saltine Toffee #2 was added on December 17, 2021 and last updated on November 14, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
Weekly Favorite!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
  • You WON’T find categories for vegan or gluten-free. We might have them, but we don't go out of our way to highlight them.
  • You WON’T find that stupid “Jump to the Recipe” BS! No Jump Zone
Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Uncle Dave
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Claude
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
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Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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